Pear and Chicory Salad with Blue Cheese and Walnuts
Pear and Chicory Salad with Blue Cheese and Walnuts
Pear and Chicory Salad with Blue Cheese and Walnuts recipe, brought to you by MiNDFOOD.
Pear and Chicory Salad with Blue Cheese and Walnuts
Roquefort’s tangy bite and rich, creamy texture complements the crispness of the pears and chicory. It’s the ideal light meal for a Saturday lunch.
Serves 4
2 heads red chicory
2 heads white chicory 1Ω tbsp raspberry vinegar (or red wine vinegar)
1 heaped tsp dijon mustard
1 free-range egg yolk, at room temperature
salt and pepper, to season
6 tbsp extra-virgin olive oil
2 ripe pears, halved, cored and sliced
200g roquefort
100g walnuts, toasted and chopped
1 Trim the bottom of each head of chicory and slice in half lengthways. Cut out cores, separate leaves and divide between 4 serving plates.
2 In a clean bowl, whisk vinegar, mustard and egg yolk. Season well with salt and pepper. Slowly whisk in oil to make an emulsion.
3 Toss pears with some of the vinaigrette and add to chicory leaves. Drizzle remaining vinaigrette over salad.
4 To serve, crumble roquefort and sprinkle walnuts over salad.
Note: this recipe contains raw egg.
